Yield: 4 -6
| Measure | Ingredient |
|---|---|
| 2 packs | (10 oz) frozen green beans; fresh may be used; but do not use canned |
| 2 tablespoons | Butter; margarine or oil |
| ½ cup | Chopped onions |
| ¼ cup | Vinegar |
| 2 teaspoons | Sugar |
| \N \N | Flour |
| \N \N | Fresh dill; as desired |
Cook beans in salted water until tender, not soft. Drain and set aside.
Heat oil; add onions and saute until limp; add dill. Add enough flour to make a roux. ( thick paste ) Add 1 cup of water , sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix. If too thick, add a little more water.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.